Crazy for Bread
This ten-step recipe supposes you already have some galette dough at hand. In my case, I had a scrap of dough in the freezer labeled “100% whole-wheat galette dough” and dated back to last August.
If you don’t have any dough scraps, you may want to use this galette dough recipe. I have tried it with different flours and different percentages of whole-grain and it has always performed well. But any other dough will work.
Nordic Whole-Grain Rye Bread – Take Two
A few days ago the New York Times published an interesting article on rye by food writer Julia Moskin (Rye, a Grain With Ancient Roots, Is Rising Again.) Having been a huge fan of rye bread ever since I first set foot in Denmark ages ago (see Hanne Risgaard’s Real Rye Bread and Chad Robertson’s Danish Rye Bread) I decided to try my hand at the first of the two recipes posted with the article, Nordic Whole-Grain Rye Bread. Long story short: I ended up making it twice because the first try was a flop.
Back in June we spent a few days in Ireland. It was rather cold and sometimes wet (in Dublin, a taxi driver told us: “In Ireland, we have three types of weather: it rained, it’s raining, it will rain.”) But we must have slipped blithely between drops because I don’t remember much rain at all. What I do remember is how gorgeous and dreamy the landscape was and how I would have loved to stay longer. As it was, we stayed long enough to want to go back… [Read more…]
Four years ago twenty kids and six educators were killed in Sandy Hook, Ct, in a horrific act of violence. One of the kids was our six-year old grandson.
The world has been a much darker place ever since.
As there are no words left, comments have been closed for this post. But if you do care, please put a candle on your window sill on December 14 and always keep a flame burning in your heart for the ones we lost.
For those who love the flavor of pecan pie but are easily turned off by its sweetness, here is an alternative you might just adore. The recipe hails from the Lone Star State which, as you know, is one of the nation’s biggest producer of pecans. I found it in the latest issue of Edible Austin. [Read more…]